Guthi Vankaya Vepudu ( eggplant fry)

INGREDIENTS

8 small indian eggplants
4 tbs oil
1 onion sliced
1 tsp cumin seeds and musturd seeds
cilantro
ghee for serving


Masala powder

1 tbs coriander seeds
1 tbs cumin seeds
1/2 tsp methi seeds
5 to 6 curry leaves
4 dry red chillis
2 tbs oil
salt

Heat 1 tbs oil in a pan add all the masala ingredients , roast on low flame until golden , cool and grind to a fine powder along with salt
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Add 1 tbs oil to masala powder ,mix well and keep aside

METHOD

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Clean eggplants with water , pat dry and place them in a pan in 1 layer , drizzle

2 tbs of oil , cover with lid and cook on low flame for 15 min until soft ( turning in the middle with out burning)
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Once eggplants are cooked completely , remove from pan and let them cool

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Take cooled eggplants ,slit inthe middle and stuff 1 tsp of masala powder , stuff the remaining masala in to all the eggplants
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Heat 2 tbs of oil in a pan add cumin seeds and musturd seeds ,add sliced onions

sprinkle a pinch of salt on onions , place stuffed eggpants and roast on low flame for another 15 min

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Sprinkle with cilantro

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Serve this with ghee and hot white rice ( ghee is compulsary)